Sushi WAKU: Team Interview

If you’re visiting Japan and looking for an unforgettable sushi experience, Sushi WAKU is the place for you. Combining traditional sushi-making techniques with a modern twist, they offer an immersive and memorable culinary journey like nothing you’ve ever experienced. Our team recently had the chance to visit, and you can believe us when we say it was truly exceptional. Inspired by this experience, we wanted to learn more about the chef and the restaurant – and share this hidden gem with you!

So, without further ado, today we have the pleasure of talking with the owner of Sushi WAKU. Join us as we learn more about this incredible restaurant!

Can you please introduce yourself and the restaurant?

My name is Michikazu Yoshida, and I am the owner and head sushi chef at Sushi WAKU, which opened on March 1st, 2025, near the Hanzomon Station in Tokyo. As for me, I am originally from the Fukushima Prefecture, where I was born back in 1982.

Can you please tell us more about yourself, Chef Michi?

Born in Fukushima, I began my culinary journey right after high school, starting training from the ground up at Tsukiji Sushi Sei in Ginza. I then gained experience in hotels and izakayas before managing Sakabune in Machida in 2009, and then in 2012, I opened my own seafood izakaya as a franchise owner. In 2014, I moved to the U.S. and worked at popular sushi spots such as Shiro’s Sushi and I Love Sushi in Seattle, where I came to know about the Western taste while promoting Edomae Sushi using local ingredients.

After briefly returning to Japan in 2018 and working at Sushi Aoi in Akasaka, I came back to the States and joined Sushi Zo in New York, where I deepened my understanding of dietary restrictions, particularly those observed by Jewish guests. In 2019, I helped launch Sushi Zo’s new location in Hong Kong and learned about Chinese dining customs and cultural nuances. After years of exploring “sushi” across different cultures, I returned to Tokyo and opened sushi WAKU in March 2025, aiming to create a space where people connect through sushi in a relaxed and memorable way.

How do you differentiate your sushi-making experience from others?

At Sushi WAKU, we honor traditional Edomae techniques while offering a modern, flexible approach to sushi. My experiences in Seattle, New York, and Hong Kong have shaped my perspective on food, allowing me to craft a dining experience that appeals to all five senses—and beyond. What I truly value is creating a sense of shared presence and connection, not just between chef and guest, but among guests as well. Our counter is L-shaped with 10 seats, designed to allow natural eye contact and conversation even across the ends of the counter. It’s not a one-way service, but a shared experience that unfolds over time.

We use red vinegar from my home region of Fukushima for our shari (sushi rice), adjusting the seasoning, firmness, and temperature depending on the fish. This detailed attention ensures that each piece is in perfect balance. We also offer sake pairings featuring carefully selected bottles from Fukushima. Our five-glass pairing (¥5,500) complements the progression of the omakase course and is a favorite among guests.

Our mission is to offer more than just delicious food — we want to deliver a truly memorable sushi experience.

What are the courses you provide and their costs?

We offer one omakase course:
For ¥22,000, guests will receive a seasonal Edomae sushi experience that blends tradition and innovation.

Here is a sample menu:

Appetizers:

• Seasonal soup
• Firefly squid with aromatic herbs
• Grilled tachiuo (beltfish)
• King crab with crab miso
• Ankimo pâté

Sushi:

• Golden eye snapper
• Ink squid
• Striped beakfish
• Gizzard shad
• Smoked Spanish mackerel
• Medium-fatty tuna
• Seared young bluefin tuna
• Sea urchin
• Fatty tuna & takuan hand roll

Soup: 

• Ara (fish bone) broth

Dessert

Please note: The ingredients and course content may change with the season.

Our omakase course is the main offering, carefully crafted to allow guests to fully enjoy the seasonal ingredients available at the time. In addition to the omakase course, a la carte selections from the “Special Box” are also available upon request. The ingredients we use may vary depending on the market situation at Toyosu, but every day, Chef Michi selects special items with great care, ensuring that guests can enjoy a unique and memorable experience. 

Being sushi masters, what are the best Sushi eating options for first-time visitors to Japan?

For first-time visitors, I highly recommend experiencing our omakase. Each course is prepared in real-time, based on the day’s ingredients and your pace, so you can simply relax and enjoy the moment. You’re welcome to eat with chopsticks or your hands. The sushi is carefully crafted to be enjoyed in one bite, so picking it up and eating it right away offers a more immersive, “live” experience.

Sushi is not only about taste, but also about aroma, sound, temperature, and even the feeling of the atmosphere. I encourage you to savor the entire experience, including your conversations with the chef. Ultimately, Japanese sushi is rooted in omotenashi—the spirit of hospitality. Rather than worrying about the “right” way to eat, I hope guests focus on what they feel and experience. That’s what will make it a lasting memory.

Do you have any interesting/funny stories you’d like to share with us from your experiences whilst offering your sushi-making course?

There are so many, but one of the most fulfilling moments is when a guest is truly moved by the sushi. Many international guests are hesitant to try squid or octopus, often describing them as too “chewy.” But when they taste our carefully prepared nigiri, they’re often surprised by how tender and harmonious the texture is with the rice. Hearing someone say, “That changed how I feel about squid,” is incredibly rewarding.

The counter also creates a unique social dynamic—guests often connect during their meal, leading to new friendships, business partnerships, and even marriages. Without realizing it, the sushi bar sometimes plays matchmaker. Sharing exceptional food and meaningful moments naturally brings people closer together — that’s the magic of a sushi counter.

Through sushi, I’ve also learned how taste and aroma preferences differ by culture. For example, many Western guests are highly sensitive to smell, perhaps due to wine culture. Subtle touches like yuzu or smoked elements help enhance the experience and often surprise guests in a good way.

In Hong Kong, many diners avoid cold dishes due to beliefs about health and balance. I learned to serve warmer dishes when appropriate and consider food pairings — like crab with ginger being favorable, while crab with persimmon is not. Hot water, not cold, is preferred.

In the U.S., particularly among Jewish guests, fish without scales (like eel) or shellfish are often avoided. Vegetarian guests are also common. As long as we are informed at least two days in advance, we can accommodate religious and cultural needs. However, we may not be able to accept guests who cannot eat any seafood at all.

All in all, sushi continues to show me how food can bridge cultures, create unexpected connections, and leave lasting impressions.

Can you describe your process for selecting reliable ingredients for making Sushi?

For me, it all starts with relationships. Before choosing ingredients, I choose the people I work with. That’s the most important thing. These days, even at the fish market, the best seafood is rarely on display. It’s already reserved—decided before the auction even starts. That’s why it’s not about picking fish on the spot, but about who you trust to handle it. I’ve built those relationships through years of daily communication. Whether I’m in Japan or abroad — like during my time in the U.S. or Hong Kong — I could always source excellent Japanese seafood because of those trusted connections. That’s not something you can establish overnight.

I also learn a lot through conversations with these trusted suppliers about seasonality and regions. For example, golden eye snapper from Choshi might have a higher fat content than one from Chiba, depending on the time of year. Knowing how to prepare each fish based on its origin and condition is part of working with living ingredients, and one of the most important skills in sushi.

In the end, everything comes down to human connection—both with our guests and our suppliers. It’s those relationships that shape the quality of sushi we’re able to serve.

Can your restaurant welcome travelers who don’t speak Japanese? In particular, do you have English-speaking staff or a menu?

Absolutely. Even if you don’t speak Japanese — or if you’re dining solo — you’re more than welcome here. I personally provide explanations of each dish in English, and all of our staff are also comfortable communicating in English. Our front-of-house manager, Emi, has over 15 years of experience in New York and 2 years in Hawaii. She’s very familiar with international hospitality and can also recommend sake pairings based on your preferences. We also have English menus available so you can feel completely at ease.

We believe that sushi transcends language. We always strive to create a relaxing environment where guests from around the world can experience authentic Japanese sushi with warmth and ease.

Anything else you’d like to say to our readers?

To me, sushi is not just food — it’s a shared space that connects people. Each piece carries technique, thought, and feeling. The air, the silence, the sounds of the counter — together, they create a multi-sensory experience that goes beyond taste.

Having worked in cities around the world, I’ve come to appreciate the unique depth and beauty that Japanese sushi can only express here in its homeland.
That’s why I want both visitors and residents to walk away thinking, “I’m glad I came.” At Sushi WAKU, we focus on building a space where not only guests and chefs, but also guests with each other, can naturally connect.

There’s no need to overthink it—just come with an open heart and open senses.

Thank you so much for taking out your precious time for us and answering the questions! We really appreciate your insights, and we are so happy you joined us for the interview, allowing us to share your story and amazing restaurant with our readers!

Follow “Sushi WAKU’’ on:

Website: https://sushi-waku.com/jp/

Instagram: @sushiwakujapan

Facebook: facebook.com/sushiwakujapan

Featured Photo Credit: Sushi WAKU

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